CAPE COD FISH COMPANY Inspection – December 8, 2023

High Priority 3

#7High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#8High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored by clean slicer. Operator removed chemical. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris. Can opener.

#11Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed container of precooked sausage not date marked.

Basic 6

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth easily cleanable ceiling. **Repeat Violation**

Repeat Violation

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#4Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#5Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**

Corrected On-Site

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch